Pumpkin pie spice syrup & PSL
Ingredients
Pumpkin Pie Spice
- 2 (23g) Cinnamon stick (3tbsp ground)
- 1 & ½ tsp (7) Dry ginger
- ¼ tsp (1g) clove seed (1/3 tsp)
- ½ tsp (2g) all spice (3/4tsp)
- 1 (4g) whole nutmeg (1/2 tbsp)
- ½ tsp (2g) coriander
- (1g) black cardamom pod
Pumpkin Pie Spice Syrup
- 2/3C (150- 170g) Winter Squash juice
- 1/4C 80(-100g) water
- 1 & ½ C (300g) sugar
- 1tbsp & ⅛ tsp (10g) pumpkin pie spice
Pumpkin Spice Latte
- double shot Espresso
- 10 oz Steamed milk
- 30g pumkin pie spice syrup
Instructions
Pumpkin Pie Spice
- Crack open the black cardamom and save the seeds from the spice blend.
- Add all the ingredients to a spice grinder and blend until smooth
Pumpkin spice syrup
- Cut your winter squash in half and scoop out the seeds. Cut the out side skin off. Slice into 1 inch long slices. You want about 300g/ .66Lb before juicing. Juice the squash. You should have around 150 to 170g of juice. Add water until you have 250 grams of liquid or 1 cup of liquid.
- Add your liquid to a blender with sugar and pumpkin pie spice. Blend for 1 minutes until sugar is dissolved. pour into a container and save for later use.
Pumpkin spice Latte
- Add 30 grams of syrup to espresso and add steamed milk